medtran49
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Steelhead salmon is steelhead rainbow trout that has decided to live in the ocean. They still come back to freshwater to spawn, but unlike salmon most live and return to the ocean.
We've made gravlax with this recipe several times and really like it. It's adapted from Emeril's 3-citrus gravlax recipe. The filet was about 1 pound after I trimmed it down to an even thickness. You can, of course, increase the amount of cure for a larger filet.
1/3 cup kosher salt
1/4 cup sugar
1-1/2 Tbsp chopped cilantro
1/2 Tbsp grated lime zest
1/2 Tbsp grated orange zest
1/2 Tbsp grated lemon zest
1 Tbsp vodka
1-1/2 Tbsp coarsely ground black pepper
Mix all the ingredients together in a bowl. Rinse off the salmon and check for and remove all pin bones. Pat the filet dry and place on a large piece of plastic wrap. Using half of the cure, spread evenly on top side of filet. Flip it over and do the same with remaining half of cure. Wrap the filet in the plastic wrap. Then, wrap again using a second sheet. Place on a baking sheet, place another baking sheet or rack on top and then place weights on top. Place in refrigerator and let cure for 24 hours. Rinse excess cure off, pat dry, wrap with new plastic wrap, and refrigerate until ready to serve.
Ready to spread the cure, wrap and weight.
We've made gravlax with this recipe several times and really like it. It's adapted from Emeril's 3-citrus gravlax recipe. The filet was about 1 pound after I trimmed it down to an even thickness. You can, of course, increase the amount of cure for a larger filet.
1/3 cup kosher salt
1/4 cup sugar
1-1/2 Tbsp chopped cilantro
1/2 Tbsp grated lime zest
1/2 Tbsp grated orange zest
1/2 Tbsp grated lemon zest
1 Tbsp vodka
1-1/2 Tbsp coarsely ground black pepper
Mix all the ingredients together in a bowl. Rinse off the salmon and check for and remove all pin bones. Pat the filet dry and place on a large piece of plastic wrap. Using half of the cure, spread evenly on top side of filet. Flip it over and do the same with remaining half of cure. Wrap the filet in the plastic wrap. Then, wrap again using a second sheet. Place on a baking sheet, place another baking sheet or rack on top and then place weights on top. Place in refrigerator and let cure for 24 hours. Rinse excess cure off, pat dry, wrap with new plastic wrap, and refrigerate until ready to serve.
Ready to spread the cure, wrap and weight.
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